Description

This Carolina BBQ Red Slaw recipe offers a tangy and slightly spicy twist on classic coleslaw. The vibrant red dressing, infused with ketchup and hot sauce, perfectly complements the crunchy cabbage. Ideal as a side dish or a flavorful topping for pulled pork sandwiches.

Ingredients

Cabbage:

1 small head green cabbage, finely shredded (about 6 cups)

Dressing:

1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon hot sauce (such as Texas Pete)
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Dressing: In a large bowl, combine ketchup, apple cider vinegar, sugar, hot sauce, celery seed, salt, and pepper. Whisk until sugar is dissolved and the dressing is well blended.
Coat the Cabbage: Add shredded cabbage to the bowl and toss until fully coated in the red dressing.
Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the cabbage soften slightly. Toss again before serving. Serve chilled as a side dish or as a topping for Carolina-style pulled pork sandwiches.

Notes

For extra crunch, add a handful of grated carrots or chopped green onions.
This vinegar-based slaw contains no mayo, making it perfect for outdoor gatherings.